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1
To prepare crust, sift the flour and salt in a large bowl. Set aside.
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2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
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3
Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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5
To prepare apple filling, put apples, butter, sugar, maple syrup and cinnamon in a skillet. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are very soft and almost fall apart into a puree. Remove from heat and allow to cool to room temperature.
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6
Preheat oven to 350F. Grease a tart pan with a removable bottom.
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7
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
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8
Roll the remaining dough out and cut into 1/2 inch width strips. Lay 3 or 4 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Adhere the ends to the edge of the shell.
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9
Bake the tart for 40 to 45 minutes, until the crust is slightly brown on the edges.
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10
Serve with vanilla ice cream.
